番茄鸡肝汤

忙碌了一周后,您可以在一周结束时放松身心。 为了奖励自己,我决定做一个番茄鸡肝汤来缓解本周的紧张感。
让我们选择ood成分
新鲜鸡肝:适量(根据您的需要) 西红柿:三个(根据您的需要)
青葱:适量         生姜:适量
食用植物油:一茶匙      料酒:一茶匙
鸡精:半汤匙      鸡蛋:一个
淀粉:一汤匙
盐:适量

red Tomato ShallotCut chicken liver

6 thoughts on “番茄鸡肝汤”

  1. “Yoruba people speak in proverbs, and one of the most common sayings is ‘The soul that doesn t eat pepper (spice) is an ineffective soul,’” says Awosan with a laugh. “For them, having spice gives you a soul.” But if you’re sensitive to spice (and confident in your soul), she recommends pricking one of the habaneros with a fork and dropping it into the pot whole to gently infuse the sauce. The final step is to toss everything (minus that whole habanero, if you used it) into a blender with two cups of low-sodium chicken broth, then return the puree to the pot to simmer with sliced sweet potatoes and those seared chicken legs. In under an hour, you’ll be rewarded with a soul-nourishing, tangy-spicy tomato and chicken stew.

  2. My cold-weather preparedness plan: Making this obe ata stew recipe from Egunsi Foods founder ‘Yemisi Awosan. Forget the pumpkin patches and mulled wine—the return of soup weather is my favorite thing about fall. Once Daylight Savings torpedoes my evenings into darkness, I give up on the outside world and hunker down with a bowl of feel-better chicken and rice soup or kimchi tofu stew. But this year, there’s only one recipe on my radar: Obe Ata Stew with Chicken and Spinach —a spicy tomato-broth-based stew with tender sweet potatoes, wilted spinach, and plenty of crispy skinned chicken.

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